Bruleed Lemon Tart Recipe

You know how crème brûlée is just amazing with that crunchy, sugary glass topping? Also, you know how a lemon tart is just perfect for spring with all that citrus zing? What if those two decided to join forces? Well, I kind of did that with this Bruleed Lemon Tart.

The most time-consuming part of making this dessert is in making the lemon curd. However, you can easily make it a day or so in advance and it still works perfectly. In making the lemon curd, I recommend using a few lemons versus a lot so the lemon tart is not overwhelming. But, feel free to make it to your tastes.

Seriously, if this dessert is wrong, please don’t tell me. I just don’t want to know.

I really think this is the perfect spring time or Easter dessert. Can’t you just imagine it on Easter on your dessert buffet?

If you prefer, you can also make this lemon tart in individual tart pans or ramekins. That way you would have the perfect individual sized desserts.

Here’s the recipe for my Bruleed Lemon Tart. I hope you love it!

Bruleed Lemon Tart Recipe

Get this updated lemon tart recipe with a bruleed top and a shortbread crust. Makes a great make-ahead dessert when entertaining.

Look amazing. I am cooking this, but after the 20 minutes backing, still the tart does not look set.
Should I cooked longer? I took it out after the 20 minutes, and already started to look burn color on the top..

Hi Alison,
I wouldn’t cook it any longer. If anything, I would let it cool completely and see if it sets during the cooling period. If not, then pop it into the refrigerator for about an hour and see if that finishes making the lemon curd set. Do let me know!

Hey there Robyn! We have something in common! (and not just our love of food) 🙂 Anyways, this looks amazing, and I’m wondering if it could be made into mini tarlets easily and how you would do that. My sister and I are preparing a quartet of tartlets for Easter lunch, and would love to make this! Thanks!